HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 8Appetizers
Relishes and miscellaneous
Topping:
2 eggs
1 cup coconut
1 cup cut-up red candied cherries
Vi tsp. almond flavouring
1 cup brown sugar, lightly packed
Mix flour & icing sugar & cut in butter
until mixture is mealy. Press mixture in
ungreased 9” pan. Bake at 350° 8-10
min. Remove from oven. Beat eggs well
then add brown sugar ? beat again. Stir in
coconut, cherries & almond flavouring.
Spread over partially baked base. Bake
for 30 minutes. Cut when cool.
Heather Fothergill
Londesboro
CHERRY ALMOND BUNDT CAKE
2 cups halved red candied cherries
Vi cup slivered almonds
Vi cup all-purpose flour
1 cup margarine (softened)
1 cup sugar
1 tsp. vanilla
1 tsp. almond extract
4 eggs
lVi cups flour
2 tsp. baking powder
Vi tsp. salt
Vi cup milk
Combine cherries, almonds, and Vi cup
flour until well coated. Set aside.
Cream margarine, sugar and flavour
ings until light and fluffy.
Add eggs one at a time beating well
after each addition.
Combine flour, baking powder and
salt. Stir well. Add flour mixture
alternately with milk to creamed mixture.
Stir in floured fruit & nuts. Turn into
greased and floured 12 cup Bundt pan.
Bake at 300°F for about 55 minutes or
until cake tests done. Sprinkle with
powdered sugar. Wrap cooled cake in foil
and store in cool place for several days to
allow cake to ripen.
Nancy Martin
30 Victoria St.
Seaforth
(Ukraine) PYROHY (Perogies)
(filled dumplings)
Boil potatoes (enough for about 6 cups)
Mash and add either of the following,
potato and cottage cheese filling: Vi
small package creamed cottage cheese,
salt & papper, or potatoe and cheese
filling: Vi cup sour cream, Vi cup grated
old cheddar cheese, salt and pepper.
Dough
4 cups flour
1 tablespoon salt
4 tablespoons Crisco oil
1 Vi cups water.
Mix dough and put bowl over and let sit
at least 10 minutes. Roll out dough thinly
on a floured board. Cut into 3 inch
squares or circles. Place good teaspoon
filling into the centre and folc| over
making half moons. Press edges together
and seal firmly. Boil pot of water and
drop into boiling water and stir. Let come
to top, boil a few minutes longer, strain
and pour cold water over. Good fried or
use with sour cream. To freeze-DO NOT
COOK. Mrs. Michael Malanuik
Seaforth
CHEESE BALL
1-8 oz. Philidelphia cheese
1-4 oz. wedge of blue cheese
Cream together, can add 4 oz. of
cheese whiz if you wish
Add 2 tbsp, grated onion
2 tsp. finely chopped celery heart leaves
Dash of Worchestershire sauce
Vi tsp. Monsodium Glutamate
Mix well put in ball shape and put in
frig, chill well, Vi hour before use roll in
Vi cup of chopped walnuts, then place in
the centre of your tra y surrounded by
different kinds of crackers, and fruits.
Amy McCrea
Blyth
GREEN TOMATO RELISH
1 6 qt. basket green tomtoes
3 red and green peppers
6 large onions
Put through course food chopper. Drain
well. Put in kettle & add
4 tsp. salt
4 tsp. curry powder
6 tsp. celery seed
3 cups cider vinegar
6 cups white sugar
Bring to boil & cook 20 minutes or more
if necessary to thicken up. Put in jar while
hot & seal.
Ruth Papple
Seaforth
PIROSHKI
(makes 4 to 6 dozen)
Pastry
1 cup commercial sour cream
Vi cup melted butter
2 eggs (separated)-reserve whites for
later use.
Vi tsp. w. sugar
2 cups all purpose flour
Filling
1 lb. ground beef
2 tbsp, butter
2 tbsp, chopped onion
Vi tsp. tobasco sauce
dash bitters (optional)
Vi tsp. monsodium glutatmate
3/i tsp. salt
Vi tsp. pepper
To Make Pastry
Beat small amount of sour cream and
melted butter, then blend in remaining
sour cream. Stir in sugar and egg yolks.
Gradually blend in flour. Place in small
bowl & cover and chill overnight.
To Make Filling
Saute onions and butter, then add meat
and other ingredients and cook. Then
cool. Roll chilled dough quickly to 1/16
inch thickness on lightly floured board
cut into about 3 in. circles. Brush with
egg white. Fill with about 1 tsp. of meat
mixture. Fold over and seal with fork.
Prick top with fork. Brush turnovers with
egg white. Place on ungreased baking
sheet. Bake in hot over (400°) for 10 to 15
min. or until lightly browned. Cool-pack-
age and freeze. To serve-heat on cookie
sheet in 350° oven for 20 min. Delicious
served with dry garlic sauce or your
favourite sauce. Makes a delicious party
snack. Beryl Campbell
Listowel
GRANOLA
4 c. rolled oats
Vi c. sesame seeds
1 c. cocoanut (optional)
Vi c. w’heat germ
1 c. nuts (almonds or cashews)
1 c. sunflower seeds
Vi tsp. salt
Mix together. In small bowl, mix Vi c.
liquid honey & Vi c. salad oil. Add to dry
mixture & mix well. Put in roasting pan
uncovered at 250° F for 3/4 hr. Stir every
10 minutes. Leave to cool. Store in jars.
Mrs. George Procter
RR5 Brussels
Page 8 Christmas Cookbook